Walnut-Crusted Salmon with Edamame Mash

This walnut-crusted salmon serves up so much healthy goodness, it’s filled with omega-3 in spades along with tons of protein and complex carbs. It’s a perfectly rounded meal that won’t add to your blood sugar. And did  we mention it’s DELICIOUS! 

Ingredients

For the mash

2½ cups (one 12-ounce bag) frozen organic edamame beans, shelled

¼ teaspoon salt

¼ teaspoon pepper

2 avocados

2 tablespoons fresh lemon juice (about 1 lemon)

2 tablespoons water

1 teaspoon toasted sesame oil

¼ cup roughly chopped cilantro

1 tablespoon chopped fresh ginger

2 cloves garlic (chopped) or ¼ teaspoon garlic powder

3 scallions, thinly sliced

½ serrano pepper, minced

For the salmon

4 (4-ounce) wild salmon fillets

1¼ cups walnuts

3 tablespoons panko bread crumbs

3 tablespoons pure maple syrup

1 tablespoon avocado oil or olive oil

Zest of 1 large, organic lemon

½ teaspoon smoked paprika

½ teaspoon salt

¼ teaspoon pepper

Instructions

To make the mash: Steam or boil edamame beans about 8 minutes. Transfer drained beans to a food processor. Add salt, pepper, avocados, lemon juice, water, sesame oil, cilantro, ginger and garlic. Pulse until mash is the consistency of chunky guacamole. Transfer to a bowl; stir in scallions and serrano pepper. Clean out food processor.

Preheat oven to 375°, and line a baking sheet with foil or parchment paper. Place salmon fillets on the prepared baking sheets, skin side down.

Place walnuts in food processor, and finely chop for a few seconds. Add bread crumbs, maple syrup, oil, lemon zest, smoked paprika, salt and pepper. Pulse a few times, until just combined. Taste for seasoning. Evenly distribute walnut mixture on top of each salmon fillet. Using your fingers, press gently.

Bake for 10–15 minutes until desired doneness or until an instant-read thermometer reads 135° to 145°. To serve, scoop a generous dollop of the mash onto each serving plate and top with the warm salmon

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